Consumer understanding of calorie amounts and serving size: implications for nutritional labelling (original) (raw)
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Public health nutrition, 2016
To test modifications to nutrition label serving size information on understanding of energy (calorie) content among youth and young adults. Participants completed two online experiments. First, participants were randomly assigned to view a beverage nutrition label with a reference amount of per serving (250 ml), per container (473 ml) or a dual-column format with both reference amounts. Participants were then randomized to view a cracker nutrition label which specified a single serving in small font, a single serving in large font, or the number of servings per bag with single serving information below. In both experiments, participants estimated energy content. Logistic regression analysis modelled correct energy estimation. Finally, participants reported their preference for serving size display format. Canada. Canadian youth and young adults (n 2008; aged 16-24 years). In experiment 1, participants randomized to view the nutrition label with per container or dual column were mor...
Canadian journal of public health = Revue canadienne de sante publique, 2016
Several countries have proposed changes to calorie labelling on nutrition facts tables (NFTs) on pre-packaged foods. As most research to date has examined general use of NFTs, there is a lack of evidence to guide specific design changes to calorie information on labels. This study examined the efficacy of various calorie labelling formats on recall, comprehension, and consumer preferences for calorie information. Experiments were conducted as part of an online survey with a national sample of 2,008 Canadians aged 16-24. In Task 1, participants were shown one of six labelling formats (e.g., %DV, Traffic Light) with calories in either small or large font, and asked to recall the amount of calories. Task 2 examined comprehension of calories in the context of recommended daily intake (RDI), using the same NFT as in Task 1. Task 3 identified participants' preferences for labelling formats. NFTs with calories in large font enhanced calorie recall (p < 0.001). When small font was di...
Front-of-Package Nutritional Labels and Consumer Beverage Perceptions
Applied Economic Perspectives and Policy, 2012
The pressure to find solutions for high rates of obesity and overweight in the U.S. population has led industry groups to introduce voluntary frontof-package (FOP) nutritional labeling for beverages. This research examines the impact of these labels on consumers' perceptions of the healthiness of beverages. Though consumers reacted differently depending on the information in the label, in general, the perception of milks and 100% juices decreased, while perception of soft drinks and less than 100% juice drinks increased. If the purpose of FOP labels is to encourage healthier choices, the changes observed appear to be at odds with the goal.
Canadian Journal of Public Health
Objectives To test the efficacy of calorie labelling for alcoholic and non-alcoholic beverages on restaurant menus on noticing calorie information, calorie knowledge, and perceived and actual influence on hypothetical beverage orders. Methods Participants included upper-level university students of legal drinking age residing in Ontario, Canada (n = 283). Using a between-groups experiment, participants were randomized to view one of two menus: (1) No Calorie Information (control), and (2) Calorie Information adjacent to each beverage. Participants completed a hypothetical ordering task, and measures related to noticing calorie information, calorie knowledge, and actual and perceived influence of calorie information on beverages ordered were assessed. Linear, logistic, and multinomial logistic regression models were used to examine the four outcomes. Results The odds of noticing calorie information were significantly higher in the Calorie Information (72.6%) versus No Calorie Information condition (8.0%) (OR = 43.7, 95% CI: 16.8, 113.8). Compared to those in the No Calorie Information condition, participants in the Calorie Information condition had significantly lower odds of responding 'Don't know' (OR = 0.04, 95% CI: 0.02, 0.09), underestimating (OR = 0.06, 95% CI: 0.02, 0.2), and overestimating (OR = 0.05, 95% CI: 0.02, 0.2) versus accurately estimating calories in beverages ordered. No significant differences were observed between menu labelling conditions in the calories in beverages ordered or the perceived influence of calorie information on the number of beverages ordered. Conclusion Exposure to menus with calorie information increased consumers noticing the calorie information, and accurately estimating calories in alcoholic and non-alcoholic beverages ordered. These results have implications for policy-makers considering mandatory menu labelling policy inclusive of alcoholic beverages. Résumé Objectifs Évaluer l'effet de l'inscription de la valeur calorique des boissons alcoolisées et non alcoolisées sur les probabilités de remarquer cette information et la connaissance de la valeur calorique, et sur l'influence, réelle ou perçue, sur des commandes hypothétiques de boissons. Méthodologie Les participants étaient des étudiants universitaires avancés ayant l'âge légal pour consommer de l'alcool et vivant en Ontario, au Canada (n = 283). On les a répartis au hasard en deux groupes : 1) ceux du premier groupe ont consulté un menu sans valeurs caloriques (groupe témoin) et 2) ceux du second groupe ont consulté un menu indiquant les valeurs caloriques à côté de chaque boisson. Les participants ont ensuite fait des commandes hypothétiques et on a mesuré les données suivantes : probabilité de remarquer les valeurs caloriques, connaissance des valeurs caloriques et influence, réelle ou perçue, de cette information sur le choix des boissons. Des modèles de régression linéaire, logistique et logistique multinomiale ont été employés pour analyser les données recueillies. Résultats Les probabilités de remarquer les valeurs caloriques étaient beaucoup plus élevées dans le groupe valeurs caloriques (72,6 %) que dans le groupe sans valeurs caloriques (8,0 %) (RC = 43,7, IC à 95% : 16,8-113,8). Comparés à ceux du groupe sans valeurs caloriques, les participants du groupe valeurs caloriques avaient beaucoup moins de Extended author information available on the last page of the article Canadian Journal of Public Health 1 3 chances de répondre « Je ne sais pas » (RC = 0,04, IC à 95% : 0,02-0,09), de donner une réponse trop basse (RC = 0,06, IC à 95% : 0,02-0,2) ou trop haute (RC = 0,05, IC à 95% : 0,02-0,2) que d'estimer précisément le nombre de calories dans les boissons commandées. Aucune différence significative n'a été observée entre les deux groupes quant au nombre de calories contenues dans les boissons commandées ni dans l'influence perçue des valeurs caloriques sur le nombre de boissons commandées. Conclusion Le fait d'inscrire les valeurs caloriques sur le menu augmente les probabilités que les consommateurs remarquent les valeurs caloriques, et facilite l'estimation précise de la valeur calorique des boissons alcoolisées ou non alcoolisées commandées. Ces résultats ont une incidence pour les décideurs qui envisagent de rendre obligatoire l'inscription des valeurs caloriques sur les menus, y compris pour les boissons alcoolisées.
International Journal of Behavioral Nutrition and Physical Activity, 2013
Background: Recent legislation has required calorie labels on restaurant menus as a means of improving Americans' health. Despite the growing research in this area, no consensus has been reached on the effectiveness of menu labels. This suggests the possibility of heterogeneity in responses to caloric labels across people with different attitudes and demographics. The purpose of this study was to explore the potential relationships between caloric intake and diners' socio-economic characteristics and attitudes in a restaurant field experiment that systematically varied the caloric information printed on the menus. Methods: We conducted a field experiment in a full service restaurant where patrons were randomly assigned to one of three menu treatments which varied the amount of caloric information printed on the menus (none, numeric, or symbolic calorie label). At the conclusion of their meals, diners were asked to complete a brief survey regarding their socio-economic characteristics, attitudes, and meal selections. Using regression analysis, we estimated the number of entrée and extra calories ordered by diners as a function of demographic and attitudinal variables. Additionally, irrespective of the menu treatment to which a subject was assigned, our study identified which types of people are likely to be low-, medium-, and high-calorie diners. Results: Results showed that calorie labels have the greatest impact on those who are least health conscious. Additionally, using a symbolic calorie label can further reduce the caloric intake of even the most health conscious patrons. Finally, calorie labels were more likely to influence the selection of the main entrée as opposed to supplemental items such as drinks and desserts. Conclusions: If numeric calorie labels are implemented (as currently proposed), they are most likely to influence consumers who are less health consciousprobably one of the key targets of this legislation. Unfortunately, numeric labels did little for those consumers who were already more knowledgeable about health and nutrition. To reach a broader group of diners, a symbolic calorie label may be preferred as it reduced caloric intake across all levels of health consciousness.
Journal of Nutrition …, 2010
To assess what portion size labeling format is most promising in helping consumers selecting appropriate soft drink sizes, and whether labeling impact depends on the size portfolio. Methods: An experimental study was conducted in fast-food restaurants in which 2 labeling formats (ie, reference portion size and small/medium/large labels) were compared to a control condition, and 2 size ranges were assessed. The main outcome variable was participants' intended soft drink size choice. Stimulus material was presented through photographs.
This scoping review investigated how consumers perceive and interpret serving size information on food packages. A search of seven databases (2010 to September 2017) was followed by title and abstract screening, with relevant articles assessed for eligibility in full-text. Fourteen studies met inclusion criteria, with relevant data extracted by one reviewer and checked for consistency by a second reviewer. Five studies reported poor understanding of nutrition facts labelling and portion size, with information to ‘benchmark’ serving size against reported as helpful in two studies. Consumer attitudes towards serving size labelling were measured in six studies and identified that serving size information was interpreted as indicative of nutrient intake regardless of portion size recommendations. Increased labelled serving sizes resulted in increased portion sizes in three studies, with three studies reporting the opposite or neutral effect for discretionary food portion siz...
2011
Background: Large soft drink sizes increase consumption, and thereby contribute to obesity. Portion size labelling may help consumers to select more appropriate food portions. This study aimed to assess the effectiveness of portion size and caloric Guidelines for Daily Amounts (GDA) labelling on consumers' portion size choices and consumption of regular soft drinks. Methods: A field experiment that took place on two subsequent evenings in a Dutch cinema. Participants (n = 101) were asked to select one of five different portion sizes of a soft drink. Consumers were provided with either portion size and caloric GDA labelling (experimental condition) or with millilitre information (control condition).
Consumers May Not Use or Understand Calorie Labeling in Restaurants
Journal of The American Dietetic Association, 2006
This study was an investigation of the possible utility of calorie labeling legislation in restaurants in community (n=649) and college student (n=316) samples. Only 48% to 66% of participants presently looked at food labels, and 64% to 73% were able to report accurate knowledge of daily caloric needs. Furthermore, 44% to 57% reported that they were not likely to use food label information in restaurants if it were available. Therefore, public education campaigns focused on calorie requirements may need to precede restaurant labeling, and perhaps other possibilities in labeling formats should be considered (eg, defining foods as “low,” “moderate,” and “high” calorie).